6 Week Muffins

Now that school has started, I love to keep a batch of in the refrigerator. It is a quick and easy fresh breakfast item for the kids on the way out the door to school.

Yield: 48 servings
Prep Time: 20 minutes
Bake Time: 15-20 minutes

15 oz Raisin Bran, dry cereal
1 cup Butter; melted
3 cup Sugar
1 quart Buttermilk
5 teaspoon Baking Soda
4 large Egg
5 cups Flour

Mix all ingredients in a large bowl. Refrigerate in an air tight container until ready to use. Refrigerate at least 24 hours before first use for best results.

Preheat oven 375°F, grease as many muffin tins as you need or use a paper liner. Fill each cup about 2/3 full.

Bake 15-20 minutes.

Serve warm as is, or with butter and/or honey